2 eggplants (about 1 1/2 pounds), sliced crosswise 1/4" thick
4 zucchini (about 2 pounds), sliced crosswise 1/4" thick
Salt and pepper
1/4 C EVOO
1 bunch scallions, thinly sliced
3 cloves garlic, finely chopped
3/4 pound lean ground beef (I used more, and turkey instead of beef)
One 15oz can crushed tomatoes
3oz gruyere cheese, shredded
1 pint (16oz) low-fat cottage cheese
Preheat oven to 500. Line 2 baking sheets (I needed 4) with parchment paper (I used foil). Place the eggplant and zucchini in two bowls and season with salt; let stand for 40 minutes. Rinse the vegetables and pat dry. Arrange in a single layer on the prepared pans and toss with 3 tablespoons olive oil. Roast until golden, about 20 minutes. Transfer to a 9x11" baking dish (I used a 9x13 because it's what I had). Lower the oven temp to 350.
Meanwhile, in a large skillet, heat the remaining 1 tablespoon olive oil over medium heat. Add the scallions and garlic and cook, stirring, for 2 minutes; add the ground beef (or turkey) and cook, breaking up the meat, for about 4 minutes. Add the tomatoes and simmer until thickened, about 10 minutes; season with salt and pepper. Spoon the meat sauce over the eggplant and zucchini. Top with half of the gruyere.
Using a food processor, puree the cottage cheese. Spoon the puree onto the moussaka, top with the remaining gruyere and bake 17 minutes. Transfer to the broiler and cook for 3 minutes. Let stand 15 minutes before slicing.
